Results 181 to 190 of about 16,366 (299)

Application of Artificial Intelligence in Food Science and Nutrition: Challenges and Future Perspectives

eFood, Volume 7, Issue 3, June 2026.
AI application can be very helpful in addressing different issues and shaping novel techniques in food production, food safety and quality, and food intake. AI application in food science, such as the food industry and processing, food safety and packaging, and nutrition.
Yaseen Galali, Pary Hadi, Arkan Mohammed Hassan, Holem Hashm Balaky, Tavga Sulaiman Rashid, Bashdar Abuzed Sadee, Tanya Salam Salih, Hamed Hassanzadeh   +7 more
wiley   +1 more source

European foulbrood disease and protein supplementation in honey bee (<i>Apis mellifera</i> L.) colonies pollinating highbush blueberries in British Columbia. [PDF]

PeerJ
Gregoris AS, McAfee A, Higo H, Common J, Vinson B, Chapman A, Ibrahim A, Pettis JS, Wolf Veiga P, Castillo C, Foster LJ, Pernal SF, Guarna MM.   +12 more
europepmc   +1 more source

Guidelines for the preparation of hydrogels with protective function

Food Biomacromolecules, Volume 3, Issue 2, Page 341-351, June 2026.
Abstract As three dimensional network structure functional materials, protective hydrogels, with their excellent biocompatibility, high water content, and the ability to provide physical barriers and regulate the environment for active substances/cells, have shown broad prospects in fields such as drug delivery, tissue engineering, and food ...
Xiao‐Lin Yu, Hao‐Yu Xue, Nuo Wang, Zi‐Jun Xue, Jin‐Long Tian   +4 more
wiley   +1 more source

Nano-ZnO-Crosslinked Pectin/CMC Film with Enhanced Hydrophobicity and UV-Blocking for Blueberry Packaging. [PDF]

Polymers (Basel)
Dong X, Zhu H, Zheng J, Wang Z, Zhang S.
europepmc   +1 more source

CONTROL OF BLUEBERRY BLOSSOM WEEVIL ON BLUEBERRIES, 2006 [PDF]

Arthropod Management Tests, 2008
Cesar Rodriguez-Saona, Robert Holdcraft
openaire   +1 more source

Effects of yeast polysaccharides on the quality of wheat dough and toast

Food Biomacromolecules, Volume 3, Issue 2, Page 306-317, June 2026.
Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast.
Guozhen Wang, Siyu Wang, Bo Liu, Xianhui Chang, Wenping Ding, Weizhu Yu   +5 more
wiley   +1 more source

Accumulation of Heavy Metals in Blueberry Floral Rewards and Their Effects on Reproductive Fitness and Bumblebee Pollination Behavior. [PDF]

Plants (Basel)
Wu L, Sun Q, Wang X, Liu D, Zhang Y.
europepmc   +1 more source

CONTROL OF BLUEBERRY MAGGOT IN HIGHBUSH BLUEBERRIES, 2009 [PDF]

Arthropod Management Tests, 2011
Cesar Rodriguez-Saona, Robert Holdcraft
openaire   +1 more source

Nonthermal Food Processing Technologies: A Comprehensive Review

Future Postharvest and Food, Volume 3, Issue 2, Page 124-141, June 2026.
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav, Dinesh Chandra Rai, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, Zeenat Aman   +5 more
wiley   +1 more source

Influence of Maturity Stage at Harvest on the Fruit Quality and Volatile Organic Compounds of "Legacy" Blueberry. [PDF]

Food Sci Nutr
Zhang W, Wang Z, Wang W, Jia C, Wang Y, Zhang S, Yue Q, Du Y.   +7 more
europepmc   +1 more source